NO-BAKE MINI BLUEBERRY CHEESECAKES

No-bake vegan cheesecake without having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert!

INGREDIENTS
CRUST

• 1 cup (100g) rolled oats ((use nuts for paleo))
• 6-8 pitted medjool dates ((125g))
• Pinch of salt

FILLING

• 6 pitted medjool dates ((100g))
• 3/4 cup (190g) cashew butter ((or any nut/seed butter))
• 3/4 cup non-dairy milk
• 1 tbsp lemon juice
• 1/2 a vanilla bean ((or 1 tsp vanilla extract))

Pinch of salt

• 1/2 cup (70g) frozen blueberries

INSTRUCTIONS

1. In a blender or food processor, combine the crust ingredients.
2. Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.
3. Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
4. Chill.
5. Combine the filling ingredients in a blender and blend on high until smooth and creamy.

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